Cancer

Sodas Linked to Gallbladder Cancer

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People who drink lots of soda or other sugary beverages may have a higher risk of developing rare cancers in the gallbladder and bile ducts around the liver, a Swedish study suggests.

Little is known about the causes of biliary tract and gallbladder tumors, but emerging evidence suggests obesity as well as elevated blood sugar levels that are a hallmark of diabetes may increase the risk of these malignancies.

Because sodas and other sugary drinks have been linked to high blood sugar and weight gain, researchers wondered if these beverages might play a role in these types of cancer, said lead study author Susanna Larsson of the Karolinska Institute in Sweden.

To explore this possibility, researchers analyzed survey data on the eating and drinking habits of more than 70,000 adults then followed them for more than 13 years on average to see whether cancers got diagnosed.

Only about 150 people developed biliary tract or gallbladder cancers during the study period.

But compared with people who avoided sugar-sweetened drinks altogether, individuals who consumed two or more juice drinks or sodas, including artificially sweetened sodas, a day had more than twice the risk of developing gallbladder tumors and 79 percent higher odds of getting biliary tract cancer, the study found.

“Soda consumption has been inconsistently associated with risk of biliary tract cancer (only one prior study) and other cancers in previous similar studies,” Larsson said by email.

The current study “is the first study to show a strong link between consumption of sweetened beverages, such as soda, and risk of biliary tract cancer,” Larsson added.

At the start of the study, participants completed food and drink questionnaires that asked how many sodas or juice drinks they had consumed in the past week and how much they typically consumed during the previous year.

When they answered these questions in 1997, participants were 61 years old on average. About half of them were overweight and roughly 25 percent were current smokers.

Researchers excluded people with a previous cancer diagnosis or a history of diabetes.

The people who drank two or more sodas or sugary beverages a day were more likely to be overweight and eat a higher-calorie diet with more sugar and carbohydrates and less protein and fat.

The increased risk of gallbladder and biliary tract tumors persisted, however, even after researchers adjusted for whether participants were overweight.

Because the study is observational, the findings don’t prove soda and sugary drinks cause cancer.

It’s also possible that because researchers only had data on drinking habits at the start of the study, the findings might have been influenced by changes over time in the beverages people consumed, the authors note in JNCI: Journal of the National Cancer Institute.

Researchers also lacked precise data to assess how often the drinks people chose were diet sodas, said Dr. Margo Denke, a former researcher at the University of Texas Southwestern Medical School in Dallas who wasn’t involved in the study.

Even so, “this study suggests that there is more than a plausible link; the incidence of biliary and gall bladder cancer was higher among individuals who consumed more sodas and juices,” Denke said by email.

The exact reasons for the connection between sodas and these tumors may be unclear, but the message for consumers is still simple, said Dr. Igor Astsaturov, a medical oncologist at Fox Chase Cancer Center in Philadelphia who wasn’t involved in the study.

“Obviously, this finding signals again and again that healthy lifestyle is the key to cancer-free life,” Astsaturov said by email. “Regardless of the cause, it is easy enough to quench the thirst with water to stay fit and healthy.”

Source: http://www.nbcnews.com/health/health-news/sodas-linked-gallbladder-cancer-n608716

Why Preventing Cancer Is Not the Priority in Drug Development?

Most people would agree that it would be better to prevent cancer, if we could, than to treat it once it developed. Yet economic incentives encourage researchers to focus on treatment rather than prevention.

The way the patent system interacts with the Food and Drug Administration’s drug approval process skews what kinds of cancer clinical trials are run. There’s more money to be made investing in drugs that will extend cancer patients’ lives by a few months than in drugs that would prevent cancer in the first place.

That’s one of the findings from the work of Heidi Williams, an M.I.T. economics professor and recent MacArthur Foundation “genius” grant winner, who studied the problem along with Eric Budish, a University of Chicago economics professor, and Ben Roin, assistant professor of technological innovation, entrepreneurship and strategic management at M.I.T

“R & D on cancer prevention and treatment of early-stage cancer is very socially valuable,” the authors told me in an email, “yet our work shows that society provides private firms — perhaps inadvertently — with surprisingly few incentives to conduct this kind of research.”

To secure F.D.A. approval, after patenting a drug, drug companies race the clock to show that their product is safe and effective. The more quickly they can complete those studies, the longer they have until the patent runs out, which is the period of time during which profit margins are highest. Developing drugs to treat late-stage disease is usually much faster than developing drugs to treat early-stage disease or prevention, because late-stage disease is aggressive and progresses rapidly. This allows companies to see results in clinical trials more quickly, even if those results are only small improvements in survival.

Many more cancer trials focused on treatments for patients with late-stage cancers than for early-stage cancers, according to the study. Between 1973 and 2011, there were about 12,000 trials for relatively later-stage patients with a 90 percent chance of dying in five years. But there were only about 6,000 focused on earlier-stage patients with a 30 percent chance of dying. And there were over 17,000 trials of patients with the lowest chance of survival (those with recurrent cancers) but only 500 for cancer prevention, which confer the longest survival gains. The bias toward studies focused on patients with shorter survival duration is more prevalent among privately financed trials than for publicly financed ones.

Another approach is to extend the period of a drug’s market exclusivity to compensate for the commercialization lag. The Hatch-Waxman Act of 1984 already permits a partial extension — a half year for every year in clinical trial, up to a maximum of five additional years. Ms. Williams’s analysis suggests this is the right idea, but that there are still many potential drugs that receive only very short periods of market exclusivity. The Affordable Care Act includes a provision that grants 12 years of market exclusivity beginning from F.D.A. approval — a half year less than the typical 12.5 years remaining on a patent — but it applies only to biologic drugs.

Source: nytimes

World Cancer Day: Foods That Prevent Cancer

World Cancer Day’ is celebrated annually on 4th of February to deepen our understanding of this killer disease. There has been enough research to validate that food acts as the most promising ammunition to fight the battle against cancer.

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1) What is the most common cause of cancer?

Cancer is the abnormal growth of cells. There are around 100 types of cancer. The most common types of cancer are – Men: Lung, esophagus, stomach, oral and pharyngeal cancers. Women: Cervix and breast cancers.

Cancer has many possible causes, the prominent ones being –

Genetics: Certain cancers run in families. For example, certain mutations in the BRCA1 or BRCA2 genes greatly increase a person’s risk of developing breast and ovarian cancer.

Smoking: Cigarette smoking accounts for around 30% of all cancer deaths. It is linked with increased risk of these cancers – lungs, larynx, oral cavity, nose and sinuses, esophagus, stomach, pancreas, cervix, kidney, bladder, ovary, colon, rectum and acute myeloid leukemia. Chewing of tobacco, a carcinogen, is linked to dental caries, gingivitis, oral leukoplakia, and oral cancer.

Diet and Lifestyle: Research shows that a poor diet and not having an active lifestyle are the key factors that can increase a person’s risk of developing cancer.

Three things to keep in mind in order to stay cancer free:

  • – Get to and stay at a healthy weight throughout your life.
  • – Be physically active on a regular basis.
  • – Make healthy food choices with a focus on plant-based foods.

2) What are the foods that up the risk of developing cancer?

Some cancers like that of the stomach have a more direct relationship with food. Foods which should be consumed in moderation to avoid the incidence of cancer are –

  • Processed meats such as bacon, sausages, lunch meats and hot dogs.
  • Choose fish, poultry, or beans instead of red meat (beef, pork, and lamb).
  • If you eat red meat, choose lean cuts and eat smaller portions.
  • Prepare meat, poultry, and fish by baking, broiling, or poaching rather than by frying or charbroiling.

3) What are the preventive foods that guard against cancer?

In accordance with the most common types of cancers that our country suffers from, the following foods can help:

Oral Cancer: A diet rich in green and yellow vegetables and proper oral hygiene has been shown to offer protection against oral cancer.

Breast Cancer: Reduction of high calorie foods, increased intake of fruits and vegetables and regular physical activity is preventive.

Lung Cancer: Avoid tobacco and stay free from environmental pollutants. Increase intake of vegetables, fruits and beta carotene.

Stomach Cancer:Diets high in fruits and vegetables particularly raw vegetables, citrus fruits, and possibly allium vegetables (onions, leeks, garlic etc.), foods with high levels of carotenoid, high vitamin C intake and consumption of green tea helps prevent stomach cancers.

4) What foods help in healing cancer and how?

Good nutrition is a key to good health. Foods which are rich in Vitamin C, Beta-carotene and Lycopene are known to protect DNA from damages. Research proves that these foods help in healing cancer –

Apple: Apple contains quercetin, epicatechin, anthocyanins and triterpenoids which have anti-inflammatory and antioxidant properties that help to lower the risk of cancer specifically Colorectal cancers. The apple peel is the most nutritious as the majority of Quercetin (80%) is found in it. Other cancers in which apples are known to heal are lungs, breast and stomach.

Blueberries :Blueberries have great antioxidant power, due to the presence of many phytochemicals and flavonoids like Anthocyanins, Ellagic acid and Urolithin. These are known to decrease free radical damage to DNA that leads to cancer. They also decrease the growth and stimulate self-destruction of mouth, breast, colon and prostate cancer cells.

Broccoli, Brussels sprouts, Green Cabbage, Cauliflower, White Turnip, Kale, Green Collard: The Glucosinolates is converted into isothiocyanates and indoles on consumption, which decreases inflammation, one of the risk factors of cancer. Beta-carotene promotes cell communication that helps control abnormal cell growth.

Cherries: Both sweet and tart cherries are a good source of fiber, vitamin C, and potassium. The dark red color comes from anthocyanins, which are antioxidants.

Cranberries: They are high on dietary fiber and vitamin C. They’re very high in antioxidant power, most of which comes from phytochemicals like anthocyanins, proanthocyanidins and flavonols, ursolic acid, benzoic acid and hydroxycinnamic acid. Proanthocyanidins and ursolic acid decrease growth and increase self-destruction of several types of cancer in cell studies.

Grapefruit: An 18th century hybrid of the pummelo and sweet orange. It is grown mainly in the Americas. Its name derives from the fruit’s appearance as it grows: grape-like clusters on trees. Grapefruit contains these naringenin and other flavonoids like limonin and other limonoids, beta-carotene and lycopene (pink and red varieties). Foods containing lycopene lower the risk of prostate cancer.

Green Tea: Since ancient times, tea has been used as both beverage and medicine. Both black and green teas contain numerous active ingredients, including polyphenols and flavonoids, which are potent antioxidants. One class of flavonoids called catechins has recently become the focus of widespread study for their anti-cancer potential. Tea is the best source of catechins in the human diet, and green tea contains about three times the quantity of catechins found in black tea. In laboratory studies, green tea has been shown to slow or completely prevent cancer development in colon, liver, breast and prostate cells. Other studies involving green tea have shown similar protective effects in tissues of the lung, skin and digestive tract.

Winter Squash/Pumpkins: They contain Alpha and Beta carotene which is converted to Vitamin A inside the body. The yellow pigmented lutein, zeaxanthin helps to filter high energy ultra violet rays that can damage our eye’s lens and retina. Lab studies suggest that dietary intake decreases the chances of skin cancer related to exposure from sun.

Walnuts: The major actives found in walnut are – Elligtannins, Gamma-tocopherol, Alpha-linolenic acid, phytosterols and Melatonin. Laboratory studies show that consuming walnuts helps in breast cancer, colon tumor and prostate cancer. The studies also show decreased damage to DNA by regular consumption of walnut.

Source: NDTV

High calcium in blood may signal cancer

High levels of calcium in blood, a condition known as hypercalcaemia, can be used by doctors as an early indication of certain types of cancer, says a study, indicating that a simple blood test may help prevent the deadly disease. The risk is particularly prominent among men.

High calcium in blood may signal cancer

While the connection of hypercalcaemia to cancer is well known, this study has, for the first time, shown that often it can predate the diagnosis of cancer in primary care. Hypercalcaemia is the most common metabolic disorder associated with cancer, occurring in 10 to 20 percent of people with cancer.

“We wanted to look at the issue from a different perspective and find out if high calcium levels in blood could be used as an early indicator of cancer and therefore in the diagnosis of cancer,” said Fergus Hamilton, who led the research from University of Bristol in Britain. For the study, the researchers analysed the electronic records of 54,000 patients who had elevated levels of calcium and looked at how many of them went on to receive a cancer diagnosis.

In men, even mild hypercalcaemia conferred a risk of cancer in one year of 11.5 percent. If the calcium was above limits, the risk increased to 28 percent. In women, the risks were much less, with the corresponding figures being 4.1 percent and 8.7 percent.

In men, 81 percent of the cancer associated with hypercalcaemia was caused by lung, prostate, myeloma, colorectal and other haematological cancers.
In women, cancer was much less common.

There are a number of possible explanations for this but we think it might be because women are much more likely to have hyperparathyroidism, another cause of hypercalcaemia, Hamilton added. “Men rarely get this condition, so their hypercalcaemia is more likely to be due to cancer,” he explained.

The study appeared in the British Journal of Cancer.
Source: mid day

 

E-cigarettes won’t help cancer patients kick the butt’

E-cigarettes may do more harm than good to cancer patients as researchers have found that those using e-cigarettes (in addition to traditional cigarettes) are equally or less likely to quit smoking traditional cigarettes than non-users. Cancer patients using e-cigarettes are more nicotine-dependent, the findings showed.

E-cigarettes won't help cancer patients kick the butt'

“Consistent with recent observations of increased e-cigarette use in the general population, our findings illustrate that e-cigarette use among tobacco-dependent cancer patients has increased within the past two years,” said co-researcher Jamie Ostroff from the Memorial Sloan Kettering Cancer Center in the US.

To examine available clinical data about e-cigarette use and cessation among cancer patients, the researchers studied 1,074 cancer patients who smoked and were enrolled between 2012 and 2013 in a tobacco treatment programme within a comprehensive cancer centre in the US. The researchers observed a three-fold increase in e-cigarette use from 2012 to 2013.

At enrolment stage, e-cigarette users were more nicotine dependent than non-users, had more prior quit attempts, and were more likely to be diagnosed with lung or head and neck cancers. At follow-up stage, e-cigarette users were just as likely as non-users to be smoking. Seven day abstinence rates were 44.4 percent versus 43.1 percent for e-cigarette users and non-users, respectively.

The study appeared online in the journal Cancer

Source: business standard

Exercise boosts tumour-fighting ability of chemotherapy

Study after study has proven it true: exercise is good for you. But new research from University of Pennsylvania scientists suggests that exercise may have an added benefit for cancer patients undergoing chemotherapy.

Exercise boosts tumour-fighting ability of chemotherapy

Their work, performed in a mouse model of melanoma, found that combining exercise with chemotherapy shrunk tumors more than chemotherapy alone.
Joseph Libonati, an associate professor in the School of Nursing and director of the Laboratory of Innovative and Translational Nursing Research, was the senior author on the study, which appears in the American Journal of Physiology. His collaborators included Penn Nursing’s Geetha Muthukumaran, Dennis Ding and Akinyemi Bajulaiye plus Kathleen Sturgeon, Keri Schadler, Nicholas J. Thomas, Victor Ferrari and Sandra Ryeom of Penn’s Perelman School of Medicine.

Exercise has long been recommended to cancer patients for its physical and psychological benefits. Libonati and colleagues were particularly interested in testing whether exercise could protect against the negative cardiac-related side effects of the common cancer drug doxorubicin. Though effective at treating a variety of types of cancer, doxorubicin has is known to damage heart cells, which could lead to heart failure in the long-term.

“The immediate concern for these patients is, of course, the cancer, and they’ll do whatever it takes to get rid of it,” Libonati said. “But then when you get over that hump you have to deal with the long-term elevated risk of cardiovascular disease.”

Previous studies had shown that an exercise regime prior to receiving chemotherapy could protect heart cells from the toxic effects of doxorubicin, but few had looked to see whether an exercise regimen during chemotherapy could be beneficial.

To do so, Libonati’s team set up an experiment with four groups of mice. All were given an injection of melanoma cells in the scruffs of their neck. During the next two weeks, two of the groups received doxorubicin in two doses while the other two groups received placebo injections. Mice in one of the treated groups and one of the placebo groups were put on exercise regimens, walking 45 minutes five days a week on mouse-sized treadmills, while the rest of the mice remained sedentary.

After the two-week trial, the researchers examined the animals’ hearts using echocardiogram and tissue analysis. As expected, doxorubicin was found to reduce the heart’s function and size and increased fibrosis — a damaging thickening of tissue. Mice that exercised were not protected from this damage.

“We looked, and the exercise didn’t do anything to the heart — it didn’t worsen it, it didn’t help it,” Libonati said. “But the tumor data — I find them actually amazing.”

The “amazing” result was that the mice that both received chemotherapy and exercised had significantly smaller tumors after two weeks than mice that only received doxorubicin.

Further studies will investigate exactly how exercise enhances the effect of doxorubicin, but the Penn team believes it could be in part because exercise increases blood flow to the tumor, bringing with it more of the drug in the bloodstream.

“If exercise helps in this way, you could potentially use a smaller dose of the drug and get fewer side effects,” Libonati said.

Gaining a clearer understanding of the many ways that exercise affects various systems of the body could also pave the way for developing drugs that mimic the effects of exercise.

“People don’t take a drug and then sit down all day,” Libonati says. “Something as simple as moving affects how drugs are metabolized. We’re only just beginning to understand the complexities.”

Source: science daily

5 reasons why eating olives are a must

Almost everyone loves olives be it on your favourite pizza, sandwich or salad. Not only do they taste good but are loaded with a number of health benefits.

5 reasons why eating olives are a must

Here are a few reasons as to why olives are a must in your diet regularly:

  • -Olives are a rich source of vitamin E and monounsaturated fatty acids, which help reduce risk of heart disease by lowering blood press and LDL cholesterol.
  • -It has anti-inflammatory properties and hence helps in easing pain.
  • -Loaded with fatty acids and antioxidants, olives are an excellent food for your hair and skin.
  • -Eating olives help boost haemoglobin level in the body as it is a rich source of iron.
  • -Eating a cup of olives can help regulate blood pressure.

Source: zee news

Ginger – The Amazing Healing Herb

Ginger is a very good antioxidant and has anti-bacterial, antiseptic, sedative and antipyretic effect. Fresh ginger submerged in warm water, deeply penetrates the tissue, brakes down and melts accumulated mucus, initiate circulation, relieves pain, inflammation and swellings, accelerates detoxification it is very useful in the case of muscle inflammation and chronic back pain.

Ginger – The Amazing Healing Herb

Melts fatty deposits

This healing root speeds up the muscle metabolism, lowers cholesterol, helps in secretion of saliva and ingested food starch, reduces bloating and constipation, all of which contributes to weight loss.
If you want to loose weight fast, add to yo meals fresh or dried ginger or drink tea made from this beneficial root.

Improves mental capacities

Ginger relieves headaches and contribute to a better brain function. If it in any way we use it during the day, we will be fresher and will have more strength and energy, and if in the evening we eat hot vegetable soup with an addition of ginger, we will provide our self a good rest and sleep.

Lowers Stress

Ginger is rich in antioxidant, which helps in harmful chemicals removal, that our body produces when we are under worries, and thus affects the reduction of psychological stress. During this depression treatment it also impairs and the digestion process followed by occurrence of nausea, for which ginger is the ideal cure for these problems too.

Fights against colds and flu

If you regularly use ginger, you can easily prevent and fight the flu or colds, as well as the potential complications from these diseases. Ginger will strengthen our immune system, facilitate breathing and relieve headaches. It encourages sweating, so that`s why it`s excellent for lowering high body temperatures.

Cures Arthritis

Since ginger has anti-inflammatory properties, it is highly effective in the treatment of rheumatoid arthiritis, osteoarthritis and other diseases of the musculoskeletal and connective tissue. Some studies show that in the case of arthritis, ginger is even more effective than other conventional drugs and medications.

Cure for cold hands and feet

Herb ginger is a powerful tool for engaging of the circulatory system.
If you suffer from cold hands and feet you should drink tea from this medicinal herb.

Source: only pure nature

Five powerful health benefits of eating pomegranate!

Years ago pomegranates were considered exotic. Like Mandarin oranges they were precious imports brought over on ships for a once-a-year treat at Christmas. But in recent years, as you might have noticed, the pomegranate has been designated a “superfood” (foods with the highest nutritional values). And it truly is super with its high dietary fibre and folate, vitamin C and vitamin K. Since ancient times, the fabulous fleshy seeds were used for fertility, but it turns out they do so much more.

Five powerful health benefits of eating pomegranate!

Five reasons the pomegranate is a superfood:

1. You can reduce joint pain and inflammation with pomegranates. At the source of any joint pain is always a cascade of enzyme reactions that lead to the body triggering inflammation and ultimately pain. Pomegranates have been shown to halt the enzyme reactions before the inflammation is able to occur and reduce pain as a result.

2. Pomegranates have been used to treat malaria. In ancient Indian culture, this was the only remedy that was available for the treatment of malaria because of its powerful anti-parasitic properties. Remember to stock up on pomegranates before your next tropical destination vacation to ward off those pesky parasites.

3. Pomegranates are anti-viral. Protect yourself during those winter months by stocking up on pomegranates. The anti-viral component of these fruits is so powerful that it’s been studied as an alternative treatment of HIV, with promising results.

4. Pomegranate plant flowers can be used to lower cholesterol. Pomegranate flowers contain an oil called oleanolic acid that improves the metabolism of free triglycerides found in the blood. These triglycerides are what lead to the collection of LDL cholesterol and blockage of arterial walls leading to atherosclerosis (hardening and narrowing of the artery walls) increasing your susceptibility to heart disease.

5. Pomegranates protect your cardiovascular system. For plaque to begin to form on your arteries, there first must be damage to the arterial walls caused by free-radicals. Pomegranates contain powerful antioxidants that eat up these free radicals and target the lining of your blood vessels and prevent them from damage. The ultimate prevention food!

Source; chatelaine

Health Benefits of Corn

Health benefits of corn include controlling diabetes, prevention of heart ailments, lowering hypertension and prevention of neural-tube defects at birth. Corn or maize is one of the most popular cereals in the world and forms the staple food in many countries, including the United States and many African countries.

Health Benefits of Corn

The kernels of corn are what hold the majority of corn’s nutrients, and are the most commonly consumed parts of the vegetable. The kernels can come in multiple colors, depending on where the corn is grown and what species or variety they happen to be. Another genetic variant, called sweetcorn, has more sugar and less starch in the nutritive material.

Nutritional Value of Corn

Corn not only provides the necessary calories for healthy, daily metabolism, but is also a rich source of vitamins A, B, E and many minerals. Its high fiber content ensures that it plays a significant role in the prevention of digestive ailments like constipation and hemorrhoids as well as colorectal cancer. The antioxidants present in corn also act as anti-carcinogenic agents and prevent Alzheimer’s disease.

Health Benefits of Corn

Corn provides many health benefits due to the presence of quality nutrients within. Besides being a delicious addition to any meal, it is also rich in phytochemicals, and it provides protection against a number of chronic diseases. Some of the well-researched and widespread health benefits of corn are listed below.Rich source of calories: Corn is a rich source of calories and is a staple among dietary habits in many populations. The calorific content of corn is 342 calories per 100 grams, which is among the highest for cereals. It is why corn is often turned to for quick weight gain, and combined with the ease and flexibility of growing conditions for corn, the high calorie content makes it vital for the survival of dozens of agricultural-based nations.

Reduces risk of hemorrhoids and colorectal cancer: The fiber content of one cup of corn amounts to 18.4% of the daily recommended amount. This aids in alleviating digestive problems such as constipation and hemorrhoids, as well as lowering the risk of colon cancer due to corn being a whole-grain. Fiber has long been promoted as a way to reduce colon risk, but insufficient and conflicting data exists for fiber’s relationship with preventing cancer, although whole-grain consumption, on the whole, has been proven to reduce that risk. Fiber helps to bulk up bowel movements, which stimulates peristaltic motion and even stimulates the production of gastric juice and bile. It can also add bulk to overly loose stools, which can slow reduce the chances of Irritable Bowel Syndrome (IBS) and diarrhea.

Rich source of vitamins: Corn is rich in vitamin B constituents, especially Thiamin and Niacin. Thiamin is essential for maintaining nerve health and cognitive function. Niacin deficiency leads to Pellagra; a disease characterized by diarrhea, dementia and dermatitis that is commonly observed in malnourished individuals. Corn is also a good source of Pantothenic acid, which is an essential vitamin for carbohydrate, protein, and lipid metabolism in the body. Deficiency of folic acid in pregnant women can lead to the birth of underweight infants and may also result in neural tube defects in newborns. Corn provides a large percentage of the daily folate requirement, while the kernels of corn are rich in vitamin E, a natural antioxidant that is essential for growth and protection of the body from illness and disease.

Provides necessary minerals: Corn contains abundant minerals which positively benefit the bodies in a number of ways. phosphorous, along with magnesium, manganese, zinc, iron and copper are found in all varieties of corn. It also contains trace minerals like selenium, which are difficult to find in most normal diets. Phosphorous is essential for regulating normal growth, bone health and optimal kidney functioning. Magnesium is necessary for maintaining a normal heart rate and for increasing bone strength.

Antioxidant properties: According to studies carried out at Cornell University, corn is a rich source of antioxidants which fight cancer-causing free radicals. In fact, unlike many other foods, cooking actually increases the amount of usable antioxidants in sweet corn. Corn is a rich source of a phenolic compound called ferulic acid, an anti-carcinogenic agent that has been shown to be effective in fighting the tumors which lead to breast cancer as well as liver cancer. Anthocyanins, found in purple corn, also act as scavengers and eliminators of cancer-causing free radicals. Antioxidants have been shown to reduce many of the most dangerous forms of cancer because of their ability to induce apoptosis in cancerous cells, while leaving healthy cells unaffected. This is particularly relevant when phytochemicals are the source of the antioxidants, which is another type of chemical found in high volumes in corn.

Protecting Your Heart: According to researchers, corn oil has been shown to have an anti-atherogenic effect on cholesterol levels, thus reducing the risk of various cardiovascular diseases. Corn oil, particularly, is the best way to increase heart health, and this is derived from the fact that corn is close to an optimal fatty acid combination. This allows omega-3 fatty acids to strip away the damaging “bad” cholesterol and replace them at the binding sites. This will reduce the chances of arteries becoming clogged, will reduce blood pressure, and decrease the change of heart attack and stroke.

Prevents Anemia: The vitamin B12 and folic acid present in corn prevent anemia caused by a deficiency of these vitamins. Corn also has a significant level of iron, which is one of the essential minerals needed to form new red blood cells; a deficiency in iron is one of the main cause of anemia as well.

Lowers LDL Cholesterol: According to the Journal of Nutritional Biochemistry, consumption of corn husk oil lowers plasma LDL cholesterol by reducing cholesterol absorption in the body. As mentioned earlier, this reduction of LDL cholesterol does not mean a reduction in HDL cholesterol, which is considered “good cholesterol” and can have a variety of beneficial effects on the body, including the reduction of heart disease, prevention of atherosclerosis, and a general scavenger of free radicals throughout the body.

Vitamin-A Content: Yellow corn is a rich source of beta-carotene, which forms vitamin A in the body and is essential for the maintenance of good vision and skin. Beta-carotene is a great source of vitamin-A because it is converted within the body, but only in the amounts that the body requires. Vitamin-A can be toxic if too much is consumed, so deriving vitamin-A through beta-carotene transformation is ideal. Vitamin-A will also benefit the health of skin and mucus membranes, as well as boosting the immune system.

The amount of beta-carotene in the body that is not converted into vitamin-A acts as a very strong antioxidant, like all carotenoids, and can combat terrible diseases like cancer and heart disease. That being said, smokers need to be careful about their beta-carotene content, because smokers with high beta-carotene levels are more likely to contract lung cancer, while non-smokers with high beta-carotene content are less likely to contract lung cancer.

Controls diabetes and hypertension: In recent decades, the world has seemed to suffer from an epidemic of diabetes. Although the exact mechanism for this cannot be pinpointed, it is generally assumed to relate to nutrition. Eating more organic fruits and vegetables, like corn, has been thought to be a return to an older style of diet, and it has been linked to reduced signs of diabetes. Studies have shown that the consumption of corn kernels assists in the management of non-insulin dependent diabetes mellitus (NIDDM) and is effective against hypertension due to the presence of phenolic phytochemicals in whole corn. Phytochemicals can regulate the absorption and release of insulin in the body, which can reduce the chance of spikes and drops for diabetic patients and help them maintain a more normal lifestyle.

Cosmetic benefits: Corn starch is used in the manufacturing of many cosmetic products and may also be applied topically to soothe skin rashes and irritation. Corn products can be used to replace carcinogenic petroleum products which are major components of many cosmetic preparations. Many of the traditional skin creams contain petroleum jelly as a base material, which can often block pores and make skin conditions even worse.

Source: organic facts